 | | Directions |
- In dry skillet, toast almonds, remove to paper towel to cool.
- Toast coconut, until slightly browned (2-3 minutes). Cool on paper towel.
- In bowl, combine cream cheese, 1 cup of the toasted almonds, 1/2 cup of the toasted coconut and the mango chutney. Mix well.
- Place mixture on serving platter, sprinkle with remaining coconut and almonds.
- Cover with plastic wrap and chill for at least 2 hours.
- Serve chilled with crackers or pita chips.
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Prep Time: 10 minutes
Container: medium mixing bowl
|  | | Ingredients | | - | | 1 1/4 cups almonds - sliced or slivered, toasted |
| - | | 3/4 cup coconut - toasted |
| - | | 16 ounces cream cheese - softened |
| - | | 1/2 cup mango chutney |
| - | | various crackers or baked pita chips |
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